Blue Cheese Pecan Ball Recipes

OLIVE BLUE CHEESE PECAN BALL RECIPE - (4.4/5)

Steps:

• In a bowl, combine all ingredients except for the pecans. Mix until all ingredients are incorporated. Spoon the mixture onto a large piece of plastic wrap. Cover in the wrap and shape into a ball. Place in the fridge to chill for at least 30 minutes. Roll in the pecans just before serving. Serves about 10 to 12 people

PECAN PIMENTO BLUE CHEESE BALL

Steps:

• Mix cream cheese, pimento cheese spread and blue cheese togehter until they are combined well.
• Refrigerate for 2-3 hours or overnight.
• Form mixture into a ball and roll in the pecans.
• Serve with crackers.

BLUE CHEESE AND PECAN STRUDEL

Steps:

• Make the clarified butter: Melt the butter in a small saucepan over medium-low heat and cook until the bubbling starts to slow down; remove from the heat and let cool. Skim the white foam off the surface and discard. Spoon the remaining butter into a bowl, discarding the solids at the bottom of the saucepan.
• Whisk the egg white, cream cheese and 1/4 teaspoon pepper in a medium bowl until smooth. Gently fold in the blue cheese and candied pecans with a rubber spatula.
• Lay out 1 sheet of phyllo on a large cutting board or work surface with a long side in front of you. (Keep the remaining phyllo covered with a slightly damp towel to prevent it from drying out.) Brush the phyllo lightly with some of the clarified butter. Sprinkle evenly with 2 teaspoons breadcrumbs. Repeat to make 5 more layers (phyllo, clarified butter, breadcrumbs), stacking the phyllo as you go. (Reserve some clarified butter to brush on the strudel before baking.)
• Spoon the cheese mixture in a strip down the length of the phyllo, about 1 inch from the long side closest to you. Starting from that side, roll up the phyllo to make a thin log. Wrap the log in plastic wrap or cover with a towel and refrigerate until the filling is firm, at least 1 hour.
• Position a rack in the lower third of the oven and preheat to 400 degrees F. Place the phyllo roll seam-side down on a parchment-lined baking sheet. Brush all over with the remaining clarified butter. Sprinkle with pepper. Bake, rotating the pan halfway through, until the phyllo is crisp and golden brown, about 25 minutes. Let cool about 15 minutes, then transfer to a cutting board to slice. Lightly drizzle the slices with honey and serve warm or at room temperature.

AUNT NANCY'S BLUE CHEESE BALL (KICKED UP )

Steps:

• In a large bowl add cream cheese,cheddar cheese and blu cheese and mix together well.
• Add cheese whiz,Accent,onion, red and green pepper.
• Mix all up real good and place in refrigerator for 10 minutes or just enough time to harden alittle. This is to help with rolling in pecans.
• Remove from refrigerator and form into 1 large cheese ball or 2 medium size cheese balls.
• On wax paper, place chopped pecans and roll each ball.
• Place on a glass plate or cheese ball plate and pat around to secure the pecans.
• Chill for 1 to 2 hours or overnight.
• Serve with your choice of crackers.

PECAN-DATE CHEESE BALL

Steps:

• In a small bowl, dissolve the mustard in water; let stand for 10 minutes. In a bowl, beat cream cheese and mayonnaise until smooth. Add nutmeg and mustard mixture. Stir in cheese and dates. Chill for 15 minutes. Shape into a ball; roll in pecans. Chill. Serve with crackers.

CRANBERRY PECAN CHEESE BALL RECIPE BY TASTY

Steps:

• Mix softened cream cheese, sharp cheddar, dried cranberries, pecans, and green onions until well-combined.
• Form into a ball, then roll in more chopped pecans to coat.
• Serve with crackers of your choice.
• Enjoy!

BLUE CHEESE BALL

Steps:

• In a medium bowl, stir together the cream cheese, blue cheese, Cheddar cheese, onion and Worcestershire sauce. Transfer to a separate bowl that has been lined with plastic wrap. Cover and refrigerate overnight.
• The next day, gather the cream cheese mixture into a ball. Spread the walnuts out on a dinner plate. Roll the cheese ball in nuts until coated. Refrigerate or serve immediately.

PECAN CHEESE BALL

Steps:

• Beat cheeses in medium bowl with electric mixer on medium speed until well blended.
• Shape into ball; roll in pecans. Cover. Refrigerate at least 1 hour.
• Serve as a spread with crackers.

BLUE CHEESE AND PECAN CRACKERS

Steps:

• Preheat oven to 350°F. Using electric mixer, beat cheese, butter and pepper in medium bowl until just blended (some cheese should still be in separate pieces). Using rubber spatula, mix in flour, then chopped pecans. Form dough into 1-inch balls. Arrange rounds on ungreased baking sheets. Flatten to 2 1/2-inch rounds. Press pecan half onto each. Bake until golden on bottom and at edges, about 35 minutes. Transfer to racks and cool.

BACON AND PECAN CHEESEBALL RECIPE BY TASTY

Steps:

• Add the cream cheese, cheddar cheese, blue cheese, salt, and pepper to a large bowl and mix well with a fork.
• Add ½ of the chopped red pepper, the spring onions, ½ of the pecans and ½ of the bacon to the bowl and mix to combine.
• Transfer the cheese mixture to a sheet of cling film and wrap it up. Shape into a ball and refrigerate for at least 1 hour.
• In a shallow bowl, mix together the rest of the red pepper, the parsley, remaining pecans and bacon, and the poppy seeds.
• Remove the cheese ball from the cling film and roll it around the topping mixture until completely covered.
• Serve with a selection of crackers.
• Enjoy!